Baked Cinnamon Sugar Donut Holes

I married two recipes to create some amazingly addictive donut holes. An easy recipe for a quick evening dessert for the family.


1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large egg, at room temperature
1/3 cup (65g) packed light brown sugar
1/4 cup milk
1/4 cup low-fat plain Greek yogurt
2 Tbsp unsalted butter, melted
1-1/2 tsp pure vanilla extract

1/2 cup granulated sugar
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted


  1. Preheat oven to 400°F. Spray a mini muffin pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  3. Scoop about one tablespoon of batter into prepared mini muffin pan (I used the Pampered Chef Small Scoop).
  4. Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool in the pan for one to two minutes then transfer to a wire rack. Allow donuts to cool down until you can handle them.
  5. Top the donuts: Combine the sugar and cinnamon in a medium bowl. Brush all sides of a donut hole with the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.


33 donut holes (I might try a heaping Tbsp of batter next time to yield closer to the 24 for one tray)


Adapted from Sally’s Baking Addiction

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